Norwegian Pingo Doce cod is the result of a combination of factors that include not only its wild origins in the icy waters of the North Atlantic, but also traditional coastal fishing techniques and the traditional Portuguese treatment (salting and drying) used by the local people. partner Jangaard, resulting in cod of the highest quality, well dried and salted, with a characteristic straw color and unique taste.
fish fish
Cod Gadus morhua – Known as a sports fish, it actively swims to spawn thousands of kilometers from the Barents Sea to the coast of Norway.
Norwegian origin – Emigrates from the cold waters of the Barents Sea to the northern coast of Norway.
Cod spawning – Fishing is carried out sustainably, only between January and April, the period when it approaches the shore to spawn and ensure its reproduction.
Traditional fishing
Most of the fishing is done daily off the coast of Norway by small boats, mostly owned by traditional fishing families, with an average of three crew members, which return to port the same day. Sometimes boats can make more than one trip per day. Fishing is mainly done with nets and lines. Miguel Missionario from Yangaard explains that fishing is done with the help of coastal boats that go to the spawning grounds where they catch the cod after the migration process, when the fish have harder and whiter flesh.”
Salt and time add texture and flavor.
Once caught, the cod is transported to land where it is scaled and hand-scaled to begin the lengthy curing process, which begins with the addition of salt and cod in layers and alternating layers.
Soak and save
Because Pingo Doce Norwegian cod is well dried and cured using traditional methods (maximum moisture content up to 47%), it gains volume after soaking, restoring water levels lost during drying and therefore more weight, resulting in taller, juicier steaks . . Norwegian cod Pingo Doce arrives on the Christmas table in December, ripening for more than six months. José Albuquerque explains that more dehydrated fish will “gain more weight as it begins the soaking process, but will also expand in volume when cooked.”
Quality assurance
All Pingo Doce Norwegian cod is catch certified. “During production, we assign a lot number to guarantee traceability, which is linked to the capture certificate,” says Miguel Missionario. This batch number allows the quality team to verify and approve the processes involved in the production of Pingo Doce cod. By choosing Pingo Doce Norwegian cod, the Portuguese will have the guarantee that they are consuming a wild product of Norwegian origin, the ingredients of which are cod and salt.
In this issue of Sabe Bem, discover a delicious recipe for Pingo Doce Prime Cod from Norway and other delicious recipes to enjoy around the table this holiday season. Protect your journal here.
Sabe Bem Magazine No. 76, November and December
Source: CM Jornal
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